Extracellular Thermostable α-Amylase from Streptomyces erumpens

Alpha -amylase is one of the most important and widely used enzymes, in food and beverage industries. The alpha-amylase presently used in starch saccharification requires calcium for activity and/or stability. The thermostable alphä amylase produced by the actinomycetes strain Streptomyces erumpens is calcium independent.In this book, the process optimizations and production of alpha ¿amylase by this strain in solid state- and submerged- fermentation, and its applications in starch saccharification to sugar, for conversion in to lactic acid and ethanol have been discussed.